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Method

Heat oven to 200C/180C fan/gas 6.
Cut the squash into large cubes, about
4cm/1½in across, then toss in a large
roasting tin with half the olive oil. Roast
for 30 mins, turning once during cooking,
until golden and soft.

While the squash cooks, melt the
butter with the remaining oil in a large
saucepan, then add the onions, garlic and
¾ of the chilli. Cover and cook on a very
low heat for 15-20 mins until the onions
are completely soft.

Tip the squash into the pan, add the
stock and the crème fraîche, then whizz
with a stick blender until smooth. For
a really silky soup, put the soup into a
liquidiser and blitz it in batches. Return
to the pan, gently reheat, then season to
taste. Serve the soup in bowls with swirls
of crème fraîche and a scattering of the
remaining chopped chilli.

Perfect Soup! I have made it twice now, and followed it fully!! beautiful. My husband even said I could serve it in a restaurant!! From him, that is saying a lot. :) Would love a tip on the easiest way to peel a Butternut squash though????

Must confess, I bought frozen butternut squash chunks from the supermarket. They are very large chunks and can be tipped into an oiled roasting tin and cooked from frozen. I loved this soup, delicious !

Scrape out the seeds. Do not peel just cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin season with olive oil. Roast for 30-35min until they’re tender and starting to caramelise a little. With your fingers simply peel away the thick skin.

Just had this for dinner. Very yummy, the boyfriend liked it a lot. Roasted the squash in chilli oil as only had one red chilli. Also added 1tsp cumin to the onion, and used 1tbsp creme fraiche plus a splash of milk. Will be a regular!

This is really easy to make !! We didn't use the fresh chillies we used some chilli grinder and sprinkled some of that onto the butternut squash and roasted it into the oven with a drizzle of olive oil. This is my favourite soup !

This soup is easy to make and is delicious when its ready to serve. We didn't use the fresh chillies we used some chilli grinder but added it onto the butternut squash instead and then roasted it into the oven with a drizzle of olive oil. Its really good this soup.

Really good soup. Worth doubling the quantities for the effort & popping a portion in the freezer! I roasted garlic cloves with the squash and also added 2 tsp of cumin with the frying onion and leek. I didn't find it needed the addition of creme fraiche at all. Great way for kids to eat veg too.

I made this for a starter to a dinner party on saturday and the comments were: "delicious! Can I have the recipe?" and "that has to be one of the best soups i've ever eaten" and my husband "can I have more bread to clean the bowl" haha. Needless to say it was an instant hit and it was absolutely delicious and will be a regular meal for us. The only difference is I served with a little double cream swirl instead of creme fraiche and topped with some tender basil leaves for presentation.

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